Chris
Nov 30, 1919, 12:00 AM
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high altitude hints
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We move to Ajijic (5000 ft. above sea level) in July, from...coastal New Jersey! so my familiarity with high altitude baking is nil!! I am bringing the thermometers for the oven and refig. ;-) but what can you give me in the way of general rules for adapting familiar recipes? I am especially interested in changes in time and temp. plus pre-prep before baking.
When we were there for Xmas I made a plum galatte for company. Thankfully a neighbor told me to cook the plums a bit in advance, so our guests were not disappointed. That is the type of hint I need. Thanks
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